Prep 20 mins
Cook 1 hr 20 mins
Cinnamon rolls with an Italian flair, courtesy of Giada De Laurentiis. Please note that the rising time is included with the cooking time.
- 3 tablespoons butter, melted
- 1⁄3 cup hazelnuts, toasted and coarsely chopped
- 1⁄4 cup brown sugar, packed
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- 1 lb frozen white bread dough, thawed (I used my own homemade sweet bread dough)
- 3⁄4 cup icing sugar
- 3 tablespoons mascarpone cheese
- 1 tablespoon buttermilk
- Brush 1 tablespoon of melted butter over the bottom and sides of an 8" x 8" baking dish.
- Mix the nuts, sugars, cinnamon and cloves in a small bowl.
- Roll out the thawed dough on a lightly floured surface to a 12" x 9" rectangle.
- Brush 1 tablespoon of butter over the dough.
- Sprinkle the nut mixture over the dough, leaving a 1/2" border along the top and bottom sides.
- Starting at 1 long side, roll up the dough jelly roll-style, forming a log.
- Pinch the seam to seal.
- Cut the log into 9 equal pieces.
- Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly.
- Cover the dish with plastic wrap.
- Let the rolls rise in a warm, draft-free area until doubled in size, about 45 minutes.
- Position the centre rack of the oven and preheat to 325 degrees F.
- Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes.
- Meanwhile, whisk the icing sugar, mascarpone chesse and buttermilk in a medium bowl until smooth and creamy.
- Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over the top.
- Serve warm.